Easy Salmon Cakes

Four Salmon Cakes with a side of creamy dill sauce and a lemon wedge on a white plate.

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These Easy Salmon Cakes are a quick and delicious way to enjoy seafood. Made with canned salmon, breadcrumbs, and simple seasonings, they’re crispy on the outside and tender on the inside — perfect for a weeknight dinner or a tasty appetizer.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Main Course

Cuisine: American

Keyword: easy salmon cakes, Salmon appetizer, salmon patties, seafood recipe

Servings: servings

Calories: 261kcal

Author: Chef Jenn

Ingredients

1 pound fresh salmon skinless and deboned
¾ cup Panko bread crumbs divided
2 tablespoons parsley chopped
2 tablespoons mayonnaise
2 tablespoons shallots chopped
1 tablespoons capers roughly chopped
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon ground pepper
oil for shallow frying

Instructions

Cut the salmon into 3-4 pieces and pulse it a few times in a food processor. Avoid over-processing; you want a finely chopped texture, not a paste. Transfer to a mixing bowl.
Combine 2 tablespoons of Panko, parsley, mayonnaise, shallots, capers, lemon juice, Dijon mustard, salt, and pepper. Stir well to form a flavorful dressing.
Add the dressing mixture to the chopped salmon and gently mix until just combined. Form into 4 evenly sized patties, about 1.5 inches thick.
Spread the remaining Panko crumbs onto a plate. Roll each patty in the crumbs, ensuring an even coating on all sides.
Heat oil in a large skillet over medium heat. Once the oil is hot but not smoking, carefully add the salmon cakes. Cook for 3-4 minutes on each side, until golden brown and crispy. Ensure the internal temperature reaches at least 125°F.
Enjoy with tartar sauce, a lemony aioli, or a simple squeeze of fresh lemon juice.

Notes

Chef Jenn's Tips

Finely chop the salmon with a knife — it takes a little longer but works just as well.
For sturdier cakes, chill the patties in the fridge for 20 minutes before frying.
Avoid overcrowding the pan, allowing space for each cake to develop a crispy crust.
Double the batch and freeze extras for a quick meal later — they reheat wonderfully in the oven or air fryer.

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